Vietnam’s Vannamei Shrimp : Black Spot or Defect
One of the common quality issues with raw material vannamei shrimp is the occurrence of black heads or melanosis, a condition that leads to black discoloration in the shrimp's head. Black head in shrimp is typically caused by…
Facts about Vietnam's Round Scad HGT
Round scad, known scientifically as Decapterus maruadsi, is one of the most widely fished species in Vietnam. It is commonly caught off the East Sea (South China Sea), particularly in the waters off the central and southern coasts. Vietnam has an abundant supply of round scad due to its favorable marine conditions, which support a large population of pelagic fish like round scad.
Vietnam-Norway Sustainable Aquaculture Partnership: A Pathway to Mutual Growth
Vietnam and Norway shared a collaborative relationship in the field of sustainable aquaculture, a partnership that has greatly benefited both countries. Norway, recognized as a global leader in aquaculture, particularly in salmon farming, has offered invaluable expertise to Vietnam, which is one of the largest seafood exporters in the world, particularly in species such as pangasius (catfish) and shrimp. The partnership between these two nations has been instrumental in improving sustainable practices, promoting responsible aquaculture, and boosting both economic growth and environmental sustainability
The Barramundi: Vietnam’s Premium Fillet and Its Place Among Global Fish Varieties
Barramundi, scientifically known as Lates calcarifer, is a prized fish species farmed extensively in Vietnam. Known for its mild flavor, succulent texture, and versatility in cooking, Barramundi has become a popular choice for consumers seeking high-quality white fish fillets. In Vietnam, the Barramundi is processed into both whole round and fillet forms, providing a variety of options for seafood lovers worldwide.
Tips for Selecting Healthy Shrimps
Choosing the best shrimp can make a significant difference in the flavor and quality of your meals. By following these tips, you can ensure that you’re selecting the healthiest and freshest shrimp for your meals, leading to better taste and overall dining experience.
Ensuring Quality: The Importance of Checking Frozen Shrimp Temperature Post-IQF or Block Freezing
Temperature monitoring is a simple yet essential practice in the seafood export industry. Not only preserves the quality of the shrimp but also ensures compliance with regulations and maintains customer trust. Before every shipment, regular temperature checks should be conducted to guarantee that the product remains in the best condition possible throughout its journey to the consumer.
The Impact of Unsustainable Shrimp Farming
Over half of the world's shrimp now come from farms, a reality that would have seemed impossible just 40 years ago when shrimp farming faced nearly insurmountable challenges (according to the World Wildlife Fund). This surge in farming has led to a global shrimp surplus and lower prices, but it has also left a significant mark on the environment and human lives
Vietnam Pangasius Fillet: The Truth Behind the Dory Fish Name
In the world of seafood, names can be as intriguing as the fish themselves. One such name that has captured the attention of consumers and chefs worldwide is "Dory fish," commonly used to market the Vietnam Pangasius fillet. This misnomer has sparked curiosity and confusion, leading many to wonder about the true identity of this versatile fish and the story behind its name
Round Scad and Layang Scad: Perfect Bait for Fishing
In deep blue waters off the coast of Southeast Asia, two fish species have gained legendary status among fishing enthusiasts: the Round Scad and the Layang Scad
Why Are More People Choosing Cooked Shrimp?
What is Cooked Shrimp?
Cooked shrimp are made from live, fresh shrimp that are quickly boiled, ensuring sweet, firm meat and a bright red shell. Unlike supermarket shrimp, which are often dead and lose quality over time, cooked shrimp maintain their freshness and superior taste.
How Semi-Block Works?
Semi-Block is a technique where products are initially frozen individually to a semi-solid state before being completely frozen together in bulk. This approach merges the advantages of Individual Quick Freezing (IQF) with those of conventional bulk freezing methods